Pear Pecan Oat Scones with Spiced Glaze

A warm scone is probably my all time favorite breakfast pastry. For one thing, the scone is so versatile. I could dress it up for any season, any time of day. I could add chocolate for my sweet-tooth’s breakfast or tempeh bacon when I’m feeling savory. This pear pecan scone is the perfect early fall breakfast treat, filled with hearty nuts and oats, balanced by the subtle sweetness of an Oregon pear. I would like one of these every day in September, please.

Whisk together soy milk and apple cider vinegar and set aside to curdle

*this is a vegan alternative to buttermilk. The vinegar provides the acidity that, like buttermilk, react with the baking soda to create a light and flaky texture.

In a separate bowl combine flour, oats, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Cut in vegan butter with your fingers (with fingertips flatten butter pieces into small disks, the larger ones being no bigger than small peas) Add pears and pecans, mix to combine then add milk/vinegar mixture, stirring dough until it comes together. Do not overmix.

On a floured surface shape dough into a 9″ circle. If you have a 9″ cake pan this makes a great mold. Grease and flour, then shape the dough into the bottom of the pan. Turn upside down to release the dough. Using a sharp, floured knife, cut the dough into 8 trianglar pieces. Brush tops with soy milk and place on the prepared baking sheet.

Bake 20-25 minutes, until golden. Remove from oven and allow scones to cool for 10 minutes. Meanwhile mix together the ingredients for the glaze, adding soy milk slowly until you have a thick syrup, similar in consistency to molasses. Evenly pour glaze over the scones while they are still a little warm and let glaze set up.

Serve warm.

*You could also make these with apples, subbing out the pears 2 for 2.

What is your favorite breakfast pastry? Do you prefer sweet or savory?

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Comments

Hi Sarah, do you think I could replace vegan butter with coconut oil? I don’t know if it makes any sense but we don’t have healthy vegan butter in my country, just hydrogenated vegetable oil 🙁 and I try to avoid it by all means.

I’m not sure how that would work. It has a much lower melting point so I would imagine the scones would lose some of their shape in the oven. The flavor would also be quite different with the substitute. If you do try it, make sure the scones are completely frozen and perhaps try bumping up the heat 25 degrees and cooking them for shorter time. That will help the scones keep their shape. My recommendation however, would be not to use it and try a homemade vegan butter (I have a link in the comment above for one I’ve tried online). It definitely adds extra work, but then you would have butter accessible to you again!

I see you mention apple in the directions, I’m presuming it’s interchangeable with the pear. Would you use the same amount? Another gal suggests freezing the butter product and shaving it into the flour…makes it much easier to ‘cut in’.

That’s funny I mentioned apples. Yes, they would be interchangeable and I would you the same amount. I’ll go back in and make a note on that post. The freezing idea is good. Vegan butter is softer than dairy butter so it never cuts in as well when it comes straight from the fridge. I’ll have to try the freezing method as well!

I am loving these scones! i can imagine the burst of flavor from that glaze since i am a sucker for nutmeg! though i would rather eat savory for breakfast, i love some mild sweet pastries with tea time in the evening:)

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